Production and Characterization of Potentially Symbiotic Acerola Ice Cream with Partially Hydrolyzed Guar Gum and Added <i>Lacticaseibacillus rhamnosus</i> GG

This study aimed to develop low-fat acerola ice creams enriched with partially hydrolyzed guar gum (PHGG) at concentrations of 6% and 12% and supplemented with <i>Lacticaseibacillus rhamnosus</i> GG. Three formulations were prepared by partially or totally replacing fat with PHGG. After preparation,...

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Detalhes bibliográficos

Principais autores:	Mariana Estrela de Andrade, Isabela Soares Magalhães, Maurilio Lopes Martins, Fabiana de Oliveira Martins, Eliane Maurício Furtado Martins, Luana Lucas Dutra, Bruno Ricardo de Castro Leite Júnior
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2026-06-01
coleção:	Foods
Assuntos:	frozen dessert acerola pulp partially hydrolyzed guar gum <i>Lacticaseibacillus rhamnosus</i> GG symbiotic
Acesso em linha:	https://www.mdpi.com/2304-8158/15/12/2186
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